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|5 servings per container|
|Serving Size: 1 Fillet Raw (170 g)|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||8 g (10%)|
|Saturated Fat||1.5 g (7%)|
|Trans Fat||0 g|
|Cholesterol||85 mg (28%)|
|Sodium||135 mg (6%)|
|Total Carbohydrate||0 g (0%)|
|Dietary Fiber||0 g (0%)|
|Includes Added Sugars||0 g (0%)|
|Protein||38 g (76%)|
|Calcium||15 mg (0%)|
|Iron||.99 mg (6%)|
|Potassium||620 mg (15%)|
|Vitamin D||24 mcg (120%)|
Medium Texture, Full Flavor. Skin On & Boneless. Individually Wrapped Fillets. Product of USA. Sustainably Sourced from our Partner Fisheries: Our suppliers must meet our standards for responsible sourcing. We require them to adhere to best practices that reduce the negative impact on local wildlife and help prevent depletion of natural resources. Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors, or preservatives.
Sockeye Salmon (Oncorhnchus nerka).
ALLERGENS: Contains Fish (Salmon). CAUTION: May Contain Bones. Please inspect and remove before cooking.
Keep Frozen Until Ready to Use. Do Not Refreeze. Used thawed product within 24 hours. Used by date stamped on package. How to Thaw: 1. Remove desired amount of fillets from freezer. Remove all wrapping and place on plate in single layer. Cover loosely and refrigerate 8-12 hours or until completely thawed. 2. Rinse and pat dry before cooking. To Quick Thaw: 1. Remove desired amount of fillets from freezer. Remove all wrappings; place fillets in resealable plastic bag. Place bag in a bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw fillets for about 45 minutes. Remove from bag; rinse, pat dry and cook immediately. Do Not Refreeze. Cook Immediately After Thawing, or refrigerated and use within 24 hours. How to Cook: Cooking times may vary depending on your equipment. Do not cook from frozen. Pan Searing: Preheat oven to 350 degrees. 1. Dust fillet(s) with flour; pat off excess. 2. Heat 1-1/2 teaspoons olive oil in ovenproof pan on Medium-High, until oil faintly smokes; add fillet(s). Turn over when it changes color one-quarter way up from bottom, about 3-4 minutes and seared side has turned paper-bag brown. 3. If thicker than 1/2 inch place pan in oven (On stove, reduce heat to MEDIUM). Cook until internal temperature reaches 130 degrees, check by inserting a thermometer halfway into thickest part of the fillet. Remove from heat and let rest 2 minutes. 4. Optimal to finish with 1 teaspoon butter and 1 tablespoon basting oil or olive oil. When fillet(s) reach 120 degrees, add butter and basting oil to pan and swirl. Baste with spoon, 2 minutes, until internal temperature reaches 130 degrees. Let rest 2 minutes. Season to taste. Grilling: Preheat grill on High for 10 minutes. 1. Season fillet(s) with salt and pepper, if desired. Drizzle both sides with light coating of olive oil. 2. Clean and lightly oil grill grate. Sear fillet on grill 2-3 minutes, until it changes color one-quarter way up from bottom. Turn over and cook until internal temperature reaches 130 degrees, check by inserting thermometer halfway into thickest part of fillet. Remove from grill and let rest 2 minutes. Broiling: Preheat oven to broil with rack placed one level above center or about 6 inches from upper heat. 1. Season fillet(s) with salt and pepper if desired. Drizzle with small amount of olive oil. 2. Arrange in a single layer on broiler pan. Broil one side 2-3 minutes, until it changes color one-quarter way down from top. Turn fillets over and cook until internal temperature reaches 130 degrees, check by inserting thermometer halfway into thickest part of fillet. Remove from oven and let rest 2 minutes.
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